For all of us Bais Yaakov Boro Park alumni out there (from 20-plus years ago), I’m sure you recall our daily snack of flower butter cookies! Used as a base for this tasty pecan topping, you’ll see these flowers blossom into a delectable, mouthwatering treat!
Directions
1. Preheat oven to 350°F (180°C). Lay the cookies on a Gefen Parchment Paper-lined baking sheet.
2. Place the margarine, brown sugar, coconut, and pecans in a medium-sized pot and bring to a boil, stirring until combined.
3. Place one teaspoon of the mixture on each cookie.
Sounds great! + a few questions Sounds good and so easy!
A few questions though –
– Is this recipe sized for the mini butter cookies or full size ones?
– What can be substituted for the coconut?
– How much in advance do you think these can be made?
TIA!
From the picture it seems to me it’s for the full sized ones. I would skip the coconut or even use the ground praline they sell near the chocolate chips. I think they can be made a few days in advance and stored in an airtight container.
Sounds great! + a few questions Sounds good and so easy!
A few questions though –
– Is this recipe sized for the mini butter cookies or full size ones?
– What can be substituted for the coconut?
– How much in advance do you think these can be made?
TIA!
From the picture it seems to me it’s for the full sized ones. I would skip the coconut or even use the ground praline they sell near the chocolate chips. I think they can be made a few days in advance and stored in an airtight container.